Guess what’s for dinner?

Yesterday was one of those all too regular days when despite a fridge full of food, there’s really no choice because there’s something to be used up.  And today’s winner is… 500g pack of minced beef, use by date – yesterday.  So we had meatballs – my own special make it up as you go along mix of various recipes I’ve read over the years – meatballs.  I thought I’d jot the “recipe” down before I forgot it.  It’s not a hard and fast recipe, add more or less, leave stuff out, change things – up to you! I didn’t actually measure anything (apart from the meat because it was written on the packet, and the egg of course), so you can’t really get it wrong.

Debs Cheesy Gluten-Free Meatballs

Ingredients (serves 4)

For the meatballs
500g minced beef
30g grated mozzarella cheese
1 egg
30g gluten-free breadcrumbs
1-2 tbs gluten-free dried stuffing mix
1-2 tbs water (only needed if you’re using the stuffing)
2 tsps mixed herbs
1 tsp paprika
Salt and  pepper to taste

To serve
Gluten-free spaghetti, pasta or rice
Jar of tomato GF pasta sauce (or make your own)
Handful baby spinach
Gluten-free baguette
Garlic butter

Method

  1. Pre-heat the oven to 200 c / 180 fan / gas 6.
  2. Oil a baking tray or preferably line it with foil or baking paper (make sure the tin has sides in case the juices run out.)*
  3. Place all the ingredients for the meatballs in a large bowl and mix together until well blended.
  4. Divide into portions, roll into balls and place on the tray (you should get approximately 24 small meatballs.) 
     
  5. Cook in the oven for about 25-30 minutes until cooked through.
  6. Meanwhile, cook the pasta or rice so that it’s ready at about the same time as the meatballs.
  7. Slice the baguette in half and spread each side with garlic butter.  Put on a baking tray and place in the oven for the last 8-10 minutes of the meatball’s cooking time.
  8. Heat the pasta sauce (with a good handful of very small baby spinach leaves thrown in for good measure) in either a saucepan or a microwave.
  9. Serve the cooked pasta or rice in some pasta bowls with 6 meatballs each, then top with the sauce.   Serve with the garlic bread.

 

  * Note: I used a mini muffin pan – the first time I tried it, it worked great and the meatballs were perfect and just fell out.  However recently they’ve been getting stuck and I’ve ruined my pan – so I don’t recommend using one.

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4 Responses to Guess what’s for dinner?

  1. redfyre says:

    There’s gluten in pasta sauce!? Grocery shopping must be a minefield for you. I make a very similar recipe, but I use a hard cheese, cut into cubes and mold the meatball around it, so it melts on the inside.

    • lilacdebs says:

      Yes there is in some, so yes we do have to be careful to read all the ingredients and allergy warnings on all jars and packets. The main ones like Dolmio and Ragu are usually OK. However, manufacturers often just change the ingredients without warning, so you have to check everytime, even if you buy the same brand! We can’t really use ANY dried packet sauces at all, only jars.

      I really like the sound of your meatballs with cheese inside. Might try that next time! I get these litte mozzarella balls sometimes – maybe they would work, mmm.

      How’s going out there by the way? Still flooded? Any food in the shops yet? I’ve seen a few bits on the news (don’t tend to watch it much, too depressing). Where are you roughly?

      Oh, with your blog buddy hat on – I’ve just changed my theme, what do you think??

  2. Meatballs are always a hit in our house too – my husband makes a big batch and freezes them. We some have them with mash veg and gravy, as a change from pasta and sauce.

    • LilacDebs says:

      That sounds like a good idea, never thought to have them with gravy and mash! Will give it a try next time. Actually we nearly always have ours with rice and the same tomato sauce. I often prefer rice to pasta, especially as we have to have the gluten-free pasta now it’s not quite the same.

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